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PRUDENCE HILBURN: Anytime is chili time

By Prudence HilburnSpecial to The Times

Published: Wednesday, January 9, 2013 at 6:01 a.m.

Last Modified: Monday, January 7, 2013 at 5:58 p.m.

I just returned from the Great Smoky Mountains, where the ground was covered with snow, and that probably accounts for my strong desire for a pot of chili. At our house, however, it usually doesn’t take cold, snowy weather to put us in the mood for a bowl of “red hot.”

I have found that some people use strange ingredients in their chili, and they vary the meat almost as often as they do the seasoning. There are recipes using lamb, wild game, turkey and beef of all types. I never thought I would like chili made with deer meat and certainly was hesitant to try it. However, when I tasted my grandson Steven’s version, I really liked it and wanted another bowl.

I smile when I think of a comment made several years ago by Carroll Shelby of the International Chili Society: “If a guy wants to toss in an armadillo, I don’t argue — I just don’t eat with him.”

According to research, the first Chili Cook-Off in Texas actually began when journalist H. Allen Smith, a Midwesterner, wrote an article called “Nobody Knows More About Chili Than I Do.” This led to the cook-off in 1967, in which Smith faced off against Texas chili master, Wick Fowler. Wouldn’t you know it? The contest ended in a draw.

This story is of special interest to me because in 1968, I met Wick Fowler’s brother, Ike, at a cooking contest in Dallas. He was passing out samples of a chili mix they were planning to market. I tried the sample mix when I returned home, and it was delicious. It was so good, in fact, I couldn’t wait until it reached our market to try it again, so I tried to duplicate it in my own kitchen. My version wasn’t exactly like the one Ike Fowler had given me, but it was a good substitute until their mix was available.

The next time you are in the mood for a bowl of chili and would like something a little different, you might like Three Step Chili, which is my version of the Fowler chili.

If you have already started that New Year’s plan for healthier eating, you might enjoy my Chicken Chili. My late friend and assistant, Mauna, didn’t eat beef, so this chili was one of her favorites. If you prefer to cut even more calories and fat grams, skip the sautéing of the onions and just put them into the pot with the other ingredients. For a little more flavor, substitute chicken broth for some of the water.

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com

Chicken Chili

1/2 cup chopped onion

2 tablespoons canola oil (or oil of choice)

2 cups chopped or shredded cooked chicken breast

1 pkg. (1.25 oz.) McCormick’s chili seasoning

1 (14.5 oz.) can diced tomatoes

1 (15 oz.) can chili beans

1 cup water

Sauté onions in oil until tender. Add remaining ingredients and cook over medium low heat (adding more water, if needed) for about 15 to 20 minutes.

Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com

<p>I just returned from the Great Smoky Mountains, where the ground was covered with snow, and that probably accounts for my strong desire for a pot of chili. At our house, however, it usually doesn't take cold, snowy weather to put us in the mood for a bowl of “red hot.” </p><p>I have found that some people use strange ingredients in their chili, and they vary the meat almost as often as they do the seasoning. There are recipes using lamb, wild game, turkey and beef of all types. I never thought I would like chili made with deer meat and certainly was hesitant to try it. However, when I tasted my grandson Steven's version, I really liked it and wanted another bowl. </p><p>I smile when I think of a comment made several years ago by Carroll Shelby of the International Chili Society: “If a guy wants to toss in an armadillo, I don't argue — I just don't eat with him.”</p><p>According to research, the first Chili Cook-Off in Texas actually began when journalist H. Allen Smith, a Midwesterner, wrote an article called “Nobody Knows More About Chili Than I Do.” This led to the cook-off in 1967, in which Smith faced off against Texas chili master, Wick Fowler. Wouldn't you know it? The contest ended in a draw.</p><p>This story is of special interest to me because in 1968, I met Wick Fowler's brother, Ike, at a cooking contest in Dallas. He was passing out samples of a chili mix they were planning to market. I tried the sample mix when I returned home, and it was delicious. It was so good, in fact, I couldn't wait until it reached our market to try it again, so I tried to duplicate it in my own kitchen. My version wasn't exactly like the one Ike Fowler had given me, but it was a good substitute until their mix was available.</p><p>The next time you are in the mood for a bowl of chili and would like something a little different, you might like Three Step Chili, which is my version of the Fowler chili.</p><p>If you have already started that New Year's plan for healthier eating, you might enjoy my Chicken Chili. My late friend and assistant, Mauna, didn't eat beef, so this chili was one of her favorites. If you prefer to cut even more calories and fat grams, skip the sautéing of the onions and just put them into the pot with the other ingredients. For a little more flavor, substitute chicken broth for some of the water.</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com</p><h3>Three Step Chili</h3>
<p>2 pounds ground beef (I prefer ground chuck)</p><p>1 (8 oz.) can tomato sauce</p><p>2 cups water</p><p>3 1/2 tablespoons chili powder</p><p>1 tablespoon paprika</p><p>Salt to taste</p><p>2 tablespoons dry minced onions</p><p>8 to 10 bay leaves</p><p>2 tablespoons cornstarch</p><p>Brown the ground beef and drain well. Add the tomato sauce, water, chili powder, paprika, salt, minced onions and bay leaves. Simmer for 30 to 40 minutes. Skim off excess grease; remove bay leaves. Add enough water to cornstarch to make a pourable paste. Add to chili. Cook until thickened. Yield: 8 to 10 servings</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com</p><h3>Chicken Chili</h3>
<p>1/2 cup chopped onion</p><p>2 tablespoons canola oil (or oil of choice)</p><p>2 cups chopped or shredded cooked chicken breast</p><p>1 pkg. (1.25 oz.) McCormick's chili seasoning</p><p>1 (14.5 oz.) can diced tomatoes</p><p>1 (15 oz.) can chili beans</p><p>1 cup water</p><p>Sauté onions in oil until tender. Add remaining ingredients and cook over medium low heat (adding more water, if needed) for about 15 to 20 minutes.</p>
<p class="italic font120">Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including the latest, “Kitchen Keepers.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com</p>